Apple Almond Tart – Apple Bakewell Tart

• 1kg(2.2 lbs) apples of choice
• juice from one lemon
• 100g(1/2 cup) caster sugar
• 42g(3 tbsp) unsalted butter

• 100g(7 tbsp) softened unsalted butter
• 4 medium eggs(large in USA)
• 125g(1/2 cup + 2 tbsp) caster sugar
• 150g(1 1/2 cups) ground almonds
• 1 tsp almond extract

Method:

1. To make the pastry place the flour, salt and sugar into a food processor and pulse to mix together.
2. Add the butter and pulse repeatedly until the mixture resembles fine breadcrumbs(you can do everything by hand, rubbing the butter into the dry ingredients).
3. Beat the egg and add it into the mixture and process until everything starts to clump together.
4. Tip the mixture out onto a surface and squeeze together in your hands to form a dough.
5. Form the dough into a disc and wrap in plastic wrap, then chill in the fridge for two hours.
6. Peel, core and dice the apples into small pieces, and place into a bowl with the juice from the lemon, stirring to coat the apple.
7. Set aside some of the apple to sprinkle on the top of the tart later(how much is a personal prefence but about equal to one average sized apple).
8. Place the remaining apple into a pan with the butter and sugar and turn on a medium heat.
9. When the butter and sugar are melted and dissolved bring the mixture to a simmering boil and cook until the liquid has drained from the apples and has evaporated to leave very soft apples that can easily be pressed into a puree.
10. Place the mixture into a bowl to cool down.
11. Place the chilled dough onto a floured surface and roll out to a diameter of about 13 inches/32 cm.
12. Carefully place the rolled out pastry into a 9inch/23cm tart tin that has a loose bottom.
13. Press the dough down until it is covering the surface of the tin and press into the sides too.
14. Remove the excess dough, leaving just a little above the top of the sides of the tin(to allow for shrinking).
15. Prick all over the base of the pastry and place in the fridge to chill for 30 minutes.
16. Preheat the oven to 180C/160C Fan/350 F.
17. Line the pastry with some parchment paper and fill with baking beans(or similar pasta, rice, dry beans).
18. Blind bake the pastry for 15 minutes, then remove the baking beans and parchment paper and bake for a further 5 minutes before removing from the oven.
19. Spread the cooled apple over the base of the tart case, as level as you can.
20. In a large bowl make the frangipane by creaming the butter and the sugar until light and fluffy.
21. Beat the eggs.
22. Add the almond extract and a little of the beaten eggs into the creamed butter and sugar and whisk until incorporated.
23. Continue adding the egg a little at a time, whisking to combine each time, until it has all been incorporated.
24. Spread the frangipane over the apple in the tart case and level it off.
25. Sprinkle over the remaining diced apple if desired.
26. Bake in the oven for 55 minutes, until the frangipane has risen around the apple and the surface is firm to the touch.   If the the rim of the tart, or the top, begin to brown too much cover them with aluminium foil to prevent further browning.
27. Remove the tart from the oven and allow to cool in the tart tin before removing.
28. The top can be brushed with some warm apricot jam or dusted with icing sugar if desired.